TRICK-OR-TREAT CHEESECAKE

Trick-or-Treat Cheesecake image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Diane Neibling from Overland Park, KS

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h10m

Yield 12

Number Of Ingredients 8

Previous Next

Ingredients

1 1/2 cups crushed chocolate wafer cookies (about 25 cookies)
1/3 cup sugar
1/3 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
3 eggs
2 teaspoons vanilla
20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)

Steps:

Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 550, Carbohydrate 57 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 9 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g